Description
A vibrant and nutritious Sweet Potato Salad combining roasted sweet potatoes, baby spinach, wild rice, toasted almonds, and a tangy honey lemon mustard dressing. This salad balances sweet, savory, and nutty flavors, ideal as a hearty lunch or light dinner.
Ingredients
Scale
Sweet Potato
- 1kg / 2 lb sweet potato, cut into 2cm / 4/5″ cubes
- 2 tbsp olive oil
- 1/2 tsp salt and pepper
Salad
- 200g / 7oz baby spinach (or rocket/arugula)
- 1/2 red onion, finely sliced
- 3/4 cup sliced almonds, toasted
- 90g / 3oz feta, crumbled
- 3/4 cup dried cranberries
- 2 cups cooked wild rice, warm
Honey Lemon Mustard Dressing
- 3 tbsp lemon juice
- 5 tbsp extra virgin olive oil
- 1.5 tbsp honey
- 2 tsp Dijon mustard
- 1 small garlic clove, minced
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the oven: Set your oven to 200°C (390°F) to prepare for roasting the sweet potatoes.
- Prepare the dressing: Combine the lemon juice, extra virgin olive oil, honey, Dijon mustard, minced garlic, salt, and pepper in a jar. Shake well to emulsify and set aside.
- Toss and roast sweet potatoes: In a bowl, toss the sweet potato cubes with olive oil, salt, and pepper until evenly coated. Spread them out in a single layer on a baking tray.
- Roast sweet potatoes: Place the tray in the preheated oven and roast for 20 minutes. Flip the cubes halfway through to ensure even roasting. Continue roasting for an additional 5 minutes until the edges are golden and slightly caramelized.
- Prepare the spinach salad: In a large bowl, combine the baby spinach, sliced red onion, and half of the toasted almonds. Drizzle 2 tablespoons of the dressing over and toss gently to coat.
- Toss warm rice with dressing: Add 1 tablespoon of the dressing to the warm cooked wild rice and toss to distribute evenly.
- Assemble the salad: Spread the dressed spinach mixture on a serving platter. Layer the dressed wild rice evenly over the spinach, then top with the roasted sweet potatoes and dried cranberries.
- Finish and serve: Drizzle the remaining dressing over the salad. Sprinkle with crumbled feta cheese and the remaining toasted almonds. Serve immediately and enjoy the fresh flavors!
Notes
- For best results, use firm, fresh sweet potatoes to ensure they hold their shape when roasted.
- Warm wild rice before combining with dressing to enhance its flavor absorption.
- To toast almonds, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant.
- This salad can be served warm or at room temperature.
- Leftovers keep well refrigerated for up to 2 days; add fresh dressing before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Keywords: sweet potato salad, roasted sweet potatoes, wild rice salad, honey lemon dressing, healthy salad, vegetarian salad
